Grease a 4-inch or 6-inch microwave-safe ramekin or bowl and set aside.
In a small mixing bowl, combine your dry ingredients and mix well. Add the rest of your ingredients and whisk together, until a batter remains.
Transfer your mug muffin batter into the greased ramekin. Microwave for 90 seconds- 2 minutes (depending on your microwave). Remove from the microwave and use a rubber spatula to remove the muffin from the ramekin.
Slice the English muffin in half and toast before enjoying it.
Preheat the oven to 180C/350F. Grease a 4-inch or 6-inch oven-safe ramekin.
Mix all the ingredients in a small mixing bowl. Transfer to an oven-safe dish.
Bake for 10-12 minutes, or until a skewer comes out clean from the center.
Use a rubber spatula to remove from the ramekin before slicing in half and toasting.
Muffins are best enjoyed fresh, or can be stored in the fridge and toasted later, if to be enjoyed within 2 days.To freeze, wrap pre-made and sliced English muffins (NOT toasted) in parchment paper. Once wrapped, place them in individual ziplock bags. They can be stored in the freezer for at least 2 months.